Salting, drying and sensory quality of dry-cured hams subjected to different pre-salting treatments: Skin trimming and pressing

✍ Scribed by N. Garcia-Gil; E. Santos-Garcés; I. Muñoz; E. Fulladosa; J. Arnau; P. Gou

• Book ID: 116738423
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 643 KB
• Volume: 90
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2011.08.003